Summer’s hot, even for vegetable oils.

Not only when deep-frying, a reasonable handling of the temperature is necessary. The target is to get the best possible result at the lowest possible temperature. That protects the oil and reduces the formation of harmful substances. But during the hot summer days even the storage situation is important for the oils. If a sufficiently large cold room is available, the fresh oil should be stored there. If no refrigerator is available, the storage place should be at least light protected and as cool as possible. The olive oil bottle at home should anyway be in the fridge to protect the oil sufficiently. Light and heat cause that vegetable oils begin to decompose via auto-oxidation. The reaction rate doubles in steps of 10 ° C. To avoid that your actually fresh oil takes damage in the packaging, you seriously should pay attention to the cool and dark storage.

Find out how to effectively protect your dee-frying oil during deep-frying on: